Dine-in Employee Relations Front of House Operations 
The Restaurant Times
MARCH 10, 2023
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. A better description might be a balancing act that presents new and unique challenges every day. This wide-ranging responsibility is a lot, and it often leads to burnout.
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Culinary Cues
FEBRUARY 16, 2021
On occasion, a restaurant opens, the owners have the right idea, everyone in the operation rallies around core principles that find a home in consumer minds and hearts, and the place enjoys success for a long period of time. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.
7 Shifts
JANUARY 31, 2024
Metrics and sheets you'll need to track include cost of goods sold, labor costs, new operating income, profit, and (see below) inventory costs. A better description might be a balancing act that presents new and unique challenges every day. This wide-ranging responsibility is a lot, and it often leads to burnout.
Culinary Cues
NOVEMBER 17, 2020
In the kitchen – work responsibilities are divided into oversight and action positions – the number depending on the scope of the restaurant menu and the size of the operation, but basically there are chefs, cooks, and support staff. This is a behind the scenes look at the place and the people that bring a plate of food to the guest’s table.
Culinary Cues
JULY 31, 2023
Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. Anyway – use as you see fit.
Culinary Cues
OCTOBER 24, 2020
These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.
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